Rhubarb Custard Bars
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves.
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves.
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1 cup heavy whipping cream
- 2 cups sugar
- filling:
- 1/2 cup sugar
- topping:
- 1 cup heavy whipping cream whipped
- 6 ounces cream cheese softened
- 3 large eggs beaten
- 7 tablespoons all-purpose flour
- 1 cup cold butter
- 5 cups finely chopped fresh or frozen rhubarb thawed and drained
- Carbohydrate 84.9897287649893 g
- Cholesterol 757.795617624312 mg
- Fat 121.59063638858 g
- Fiber 4.68352081363243 g
- Protein 30.3018713681455 g
- Saturated Fat 71.5520216092993 g
- Serving Size 1 1 dozen. (696g)
- Sodium 52853.0148368021 mg
- Sugar 80.3062079513569 g
- Trans Fat 10.6546610203086 g
- Calories 1540 calories
Step-by-step
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350 degrees for 10 minutes.
- Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees until custard is set, 40-45 minutes.
- Cool.
- For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top.
- Cover and chill.
- Cut into bars.
- Store in the refrigerator.
My Go-To Dessert: Rhubarb Custard Bars
As a busy mom of three, finding time to bake is a luxury. But when I do, it's worth every minute. These rhubarb custard bars are a perfect example. They’re not overly complicated, yet they deliver an explosion of flavor that makes everyone happy. The tender shortbread crust provides a delightful contrast to the creamy, tangy custard filling and the sweet, slightly tart rhubarb. The best part? They’re incredibly versatile. I can easily adapt the recipe depending on what’s in season or what my family is craving. Sometimes, I add a sprinkle of cinnamon to the crust for a warm spice note. Other times, I’ll swap out the heavy cream for a lighter alternative, like half-and-half, to make them a little less rich. The possibilities are endless!
What makes this recipe truly special is its ease of preparation. Even with my chaotic schedule, I can whip up a batch in under an hour. The ingredients are readily available in most grocery stores, and the instructions are straightforward. It's the kind of recipe that even beginner bakers can master, making it a wonderful dessert to share with friends and family. Plus, the leftovers (if there are any!) store beautifully in the refrigerator, so they’re perfect for potlucks, bake sales, or simply a sweet treat for a busy weeknight.
The first time I made these bars, I was a little hesitant. Rhubarb isn't the most common ingredient in my baking repertoire, but a friend insisted I give it a try. I'm so glad I did! The tartness of the rhubarb perfectly balances the sweetness of the custard, creating a flavor combination that is both unexpected and utterly delicious. The beauty of this dessert lies in its simplicity. It’s not trying to be overly fancy or complicated, it simply delivers on pure, unadulterated deliciousness. It's a dessert that reminds me of home, of simpler times, of gathering around the kitchen table with loved ones, sharing laughter and stories, all while indulging in a truly satisfying treat.
Beyond the Recipe: These rhubarb custard bars have become more than just a dessert; they're a tradition. I've made them for countless birthdays, holidays, and casual gatherings, and they’re always a hit. The recipe has evolved slightly over the years, influenced by the preferences of my family and friends. But the core elements – the buttery crust, the creamy custard, and the tangy rhubarb – remain the same, a testament to their timeless appeal. More than just a recipe, it’s a reminder of the joy of sharing homemade treats with those you love. It’s a way to connect, to create memories, and to spread a little bit of happiness, one custard bar at a time.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in the crust.
- Add a pinch of salt to both the crust and the filling to enhance the flavors.
- If you don't have fresh rhubarb, frozen rhubarb works just as well (make sure to thaw and drain it before using).
- For a more intense rhubarb flavor, increase the amount of rhubarb in the filling.
- Top the bars with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness.
- Get creative with your toppings! Try adding chopped nuts, fresh berries, or a drizzle of chocolate sauce.
These rhubarb custard bars are a testament to the power of simple ingredients and classic baking techniques. They're a delicious and easy-to-make dessert that's perfect for any occasion. So go ahead, give them a try. You won't be disappointed!
